Ingredients
-
2
-
6
-
1/4
-
1
-
1
-
2
-
3 - 4
-
-
-
2
-
-
-
-
-
Directions
Roasted Tomato Soup,Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes — they have a sweetness that pairs beautifully with the vinegar — use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
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Steps
|
1
Done
|
Pre-Heat Oven to 375 Degrees. |
|
2
Done
|
Wash and Cut Tomatoes, Placing in a Shallow Baking Dish Cut Side Down. |
|
3
Done
|
Add Onion Pieces, Garlic, Oregano and Basil to the Pan. |
|
4
Done
|
Drizzle Vegetables With Olive Oil and Balsamic Vinegar. |
|
5
Done
|
Season With Salt and Pepper. |
|
6
Done
|
Bake For 45 Minutes. |
|
7
Done
|
Place Roasted Vegetables in Food Processor Bowl or Blender and Begin Puree. Slowly Add Broth or Water Until Soup Has Desired Consistency. Continue Blending Until Smooth. |
|
8
Done
|
an Immersion Blender Also Works Very Well. (if You Warm the Broth First, the Soup Will Be Hot Without Reheating.). |
|
9
Done
|
Serve Garnished With Cheese If Desired. |
